Description
A moist and tender cake made with semolina and yogurt, flavored with aromatic cardamom and fragrant rosewater.
Ingredients
Scale
- 1 cup (160g) semolina
- 1 cup (240g) plain yogurt
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ½ cup (120ml) vegetable oil
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cardamom
- 1 tbsp rosewater
- 1 tsp vanilla extract
For the Rosewater Syrup, you will need:
- ½ cup (100g) granulated sugar
- ½ cup (120ml) water
- 1 tbsp rosewater
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, combine semolina, baking powder, baking soda, salt, and ground cardamom.
- In a large bowl, whisk together yogurt, sugar, eggs, vegetable oil, rosewater, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake pan and let it rest for 10 minutes.
- Bake for 35 to 40 minutes until golden brown and a toothpick comes out clean.
- Remove from oven and pour warm rosewater syrup over the cake. Let it cool before serving.
Notes
- Measure ingredients accurately for best results.
- Avoid overmixing the batter to keep the cake light.
- Allow the batter to rest for better texture.
- Check for doneness with a toothpick.
- Store in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Semolina, Yogurt Cake, Cardamom, Rosewater, Dessert